More Detailed Information: Geotrichum candidum was considered by cheese makers to be a contaminant on the surface of mold ripened cheeses. However, the benefits of this very quick growing mold are now recognized and it is often used for up to 10% of the inoculation of the surface mold culture for a wide variety of cheeses, and in particular low moisture types, to encourage ripening.

Geotrichum candidum occurs as mycelial filaments constituting a thallus. It is an aerobic micro-organism with an optimum growth at pH 6. It will grow, however, within the range of pH 3.5 to pH 8.The optimum growth temperature is 25°C but growth does take place between 8°C and 35°C. Growth is affected by salt concentrations above 0.5%.

Geotrichum candidum starts to die back after 12 hours in the ripening room. It also produces a cheese with a good flavor through the action of lipases and proteases.

Geotrichum candidum is also used in conjunction with Brevibacterium linens to create the right conditions for the formation of the surface smear on washed rind cheeses.Geotrichum candidum is used to form the fine mold that is characteristic of Saint-Nectaire and the surface ripened Pont-l'Eveque.

This pack contains 10 units and the dosage would be .3 units for 25 gallons of milk, therefore this pack will do 750 gallons if added directly into your milk.
When making larger batches of 50 gallons or more it is more economical to add the mold powder to 1 qt of water with 1/2 tsp of salt in an atomizer, rehydrate for 16 hours and then spray the new cheese surface. Store the atomizer in the refrigerator and it will keep for up to 60 days. This mold powder is Kosher.
The mold powder itself will keep for up to 2 years if kept frozen.